The kids loved this creamy coconut recipe! The rich and aromatic sauce provides the perfect antidote to the cool winds of fall, and it is super easy to prepare. Angel hair noodles are so fine that they cook in no time and it is a fun change from regular noodles, while also being gluten free. But be sure to check to make sure they’re rice and sometimes with a bit of pulse for protein. It was also a neat change to julienne the carrots for this recipe – think of it as a mini kitchen meditation! To julienne, after peeling the carrots, just cut in half or thirds. Then slice the carrot in half lengthwise and place the flat edge on the chopping board. Slice in fine lengths and then turn the lengths on their side and half again so they are just a bit thicker than matchsticks.
Angel Hair pasta (or 1 small Spaghetti squash)
160ml (small) tin of coconut milk
1/3 brick of tofu finely diced
15 snow peas tailed and cut in half
2 carrots julienned
4-5 flowerettes of broccoli finely chopped
1-2 cloves garlic minced
5 Tsp. sesame oil or olive oil
Braggs or tamari
In a pot of boiling water with one table spoon of oil, cook a small package of angel hair pasta (2 rows). Once the water comes to a boil, the pasta cooks in about five minutes! For a meal with lots of fibre but no grains, bake a small spaghetti squash halves in the oven at 375 degrees for half an hour to 45 minutes. If you start baking the squash 30 minutes before preparing the sauce, it will work out perfectly.
Once you’ve minced, diced, julienned and chopped, heat up the sesame oil in a large frypan. First fry the garlic for a minute and then add the tofu and a minute later the Braggs or tamari. This will prevent the tofu sticking to the pan once it has fried in the oil, and till give the tofu a lovely flavour. Next, add the carrots, broccoli and peas along with the tin of coconut milk. You’ll have to blend the coconut milk in with the back of a spoon. Then blend and cover on a low-medium heat for about ten minutes.
And presto! Just scoop drained angel hair or baked spaghetti squash into pasta bowls and ladle on your coconut veggie sauce and cozy in for a relaxing fall evening!